Salt and Pepper Shrimp

I bought a couple of pounds of shrimp yesterday. Half of it was used to make Adobong Hipon last night. The other half, I made this crispy goodness for lunch today. I found a simple enough recipe online and modified it to my liking. Other recipes called for seltzer water and club soda and for me, that's too much work. So, I've improvised and here's how to make my version:

Needed:
1 lb shrimp, head on, shell on
oil for deep frying

Constarch coating:
4 T cornstarch
1 t salt
1 t pepper

Salt and Pepper mixture:
1/2 T salt
1/2 T pepper
1/2 jalapeno pepper, diced
1 green onion, sliced 1 inch thick

1. Wash the shrimp thoroughly and drain. Trim off the hairs. Leave the shell on. If you want, devein the shrimp, but not necessary. Pat try on a paper towel.

2. Coat the shrimp with the cornstarch coating.

3. Preheat a semi-deep pain with oil. Place enough oil to be able to deep fry shrimp. Once the oil is hot, deep fry the shrimp. Careful not to overcrowd the pan. Cook the shrimp in batches. Shrimp is cooked when the color has turned orange. Do not overcook shrimp or it will become tough to chew. Drain shrimp on a paper towel to remove excess oil. Tip: sprinkle cornstarch on the shrimp right before placing the shrimp in the oil to cook for extra crispiness.

4. Once all the shrimp is deep fried and drained, in another large wok, place about 1 T of cooking oil. When the oil is hot, saute the jalapeno peppers and green onion. Add the salt and pepper and toss. Then, add the shrimp to coat the shrimp in this mixture.

5. Enjoy the shrimp while hot. Even better with newly cooked rice. Some (like me), even eat parts of the crispy skin and head.

Careful not to over-salt the shrimp! Tempting as it may be... we have to watch our blood pressure!